If you’ve ever thought making puff pastry from scratch was too complicated, this easy rough puff pastry recipe is here to change your mind! It’s quick, uses simple ingredients, and the results are buttery, flaky layers that just melt in your mouth. Whether you’re whipping up a savory pie or a sweet treat, this homemade puff pastry will take your dishes to the next level. The best part? You’ll feel so accomplished knowing you made it yourself! It’s easier than you think, and once you try it, you’ll never look back.
Ingredients
2-1/2 cups (320g) All-Purpose Flour
1 tsp Salt
1 cup (226g) Unsalted Butter, cold
½ cup (120ml) Cold Water
1 tsp Lemon Juice or White Vinegar (optional, helps tenderize the dough)
Instructions
In a large mixing bowl, combine the all-purpose flour and salt.
Cut the cold unsalted butter into small cubes.
Add the butter to the flour mixture.
Using a pastry cutter or your fingertips, toss to coat the butter with flour. Flatten the butter pieces slightly but keep them visible in the mixture.
Mix the cold water with the lemon juice or vinegar if using.
Pour the liquid into the flour-butter mixture.
Gently mix until the dough just comes together. It will be shaggy with visible pieces of butter.
Turn the dough out onto a lightly floured surface.
Roll it out into a larger rectangle, about 10 inches long.
Fold the dough into thirds like a letter; fold the bottom third up and the top third down over it.
Rotate the dough 90 degrees.
Roll it out again into a rectangle.
Fold into thirds once more.
Repeat the rolling and folding steps 2 more times (total of 4 times).
If the butter starts to soften, chill the dough for 15-20 minutes between folds.
After the final fold, wrap the dough in plastic wrap.
Refrigerate for at least 1 hour to relax the gluten and firm up the butter.
Roll out the chilled dough to your desired thickness.
Use it for pastries, tarts, or any recipe that calls for puff pastry.
Bake according to your specific recipe's instructions.
Tips
Cold ingredients are key to flaky layers. If at any point the dough becomes warm, pop it back into the fridge.
Don't overwork the butter into the dough; visible chunks create the puff when baked.
Lightly flour your work surface to prevent sticking, but avoid adding too much flour.
Refrigerator Storage
You can store it in the fridge for up to 3 days.
Wrap the dough tightly in plastic wrap or place it in an airtight container to prevent it from drying out.
This is perfect if you plan to use the dough within a couple of days. Just let it sit at room temperature for a few minutes to soften slightly before rolling it out.
Freezer Storage
You can store it in the freezer for up to 2 months.
Wrap the dough well in plastic wrap, then place it in a freezer-safe bag or airtight container.
When you’re ready to use it, thaw the dough in the fridge overnight. Once thawed, you can roll it out as needed.
Storing the dough this way allows you to have fresh, homemade puff pastry ready to go for whenever the inspiration strikes!
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